Description
Homemade gnocchi in a creamy tomato-based white wine pasta sauce.
Ingredients
Gnocchi:
- 4 large potatoes (approx 1 lb total)
- 2 1/2 cups all-purpose flour
- 2 tbsp oil
- 1/2 – 1 tsp salt
White Wine Rosé Sauce:
- 2 tbsp vegan butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup vegan plain cream cheese
- 1 1/2 cups marinara sauce
- 1 can (400 mL) coconut milk
- handful of spinach
- fresh basil, for serving
- vegan parm, for serving
Instructions
- Preheat oven to 450 F. Place potatoes on a baking sheet and poke a few times with a fork.
- Bake for 30 minutes, or until soft.
- Meanwhile, add vegan butter, shallots and garlic to a frying pan on medium heat and cook 5 minutes until softened. Add white wine and cook until almost fully evaporated. Add cream cheese, marinara and coconut milk and simmer on medium-low until ready to serve.
- Once potatoes are cooked, remove skin, then add to large mixing bowl and mash. Place in the freezer a few minutes to cool.
- Remove potatoes from freezer and add oil, salt and flour. Mix with your hands to form a smooth not sticky dough.
- Roll 1 tsp size dough balls in your hands, then roll down the tines of a flipped-oven fork (watch video below for demo). Place on a plate and repeat with all the dough.
- Bring a large pot of salted water to a boil, then carefully add gnocchi and cook 5-6 minutes until they’re all floating on the surface. Drain and add to sauce with a handful of spinach and stir until spinach is melted.
- Serve with vegan parm (optional) and fresh basil.